For the biscuits:
180 g of Molino Rossetto cake flour
50 g di of Molino Rossetto oat flour
60 g of sugar
40 g of corn oil
2 teaspoons of honey
1/2 teaspoon of Molino Rossetto vanilla baking powder
For the iced cream:
38 g of sugar
1 egg white
200 g sugar whipped cream
2 tablespoons of cocoa
40 g of dark chocolate
Make biscuit: in a bowl beat the egg with sugar, add oil and honey and blend all the ingredients. Add flours and baking powder, blend again, pour on a pastry board and knead until the dough will be smooth and uniform.
Roll up until 3 mm of thickness and cut the biscuits with a cookie cutter. Lay them down on a baking tray lined with baking paper and bake in preheated oven to 180°C for 15 minutes or so; take the biscuits out of the oven and let it cool.
Make ice-cream. Put in a pot sugar and water and bring them to the boil, blending continously, until the temperature will be 121°C.
Meanwhile melt in a bain marie dark chocolate. Beat the egg whites until stiff and add hot sugar syrup and continue to whisk until all the ingredients will be cold.
In another bowl, whip the cream (cold from the fridge) and add the egg whites blending gently. Pour the melted chocolate, vanilla flavour and cocoa. Pour the batter in some moulds, cover with clingfilm and let into the freezer for some hours.
Bring the iced cream, take it off from the moulds and put it between two biscuits and press to make stick.
Let the biscuits ice-cream in the freezer.